Location: Shop 8 / 36 Mort St, Braddon 2612 ACT
Opening hours: Tues – Sat (Lunch: 12pm – 2pm; Dinner: 6pm – 9:30pm)
Phone: (02) 6248 8119
So the other night we decided to spoil ourselves by fancying-it-up with some French cuisine. I’ve dined at many ‘french-inspired’ restaurants but never a restaurant that serves straight-up traditional French dishes; hence my excitement when Les Bistronomes joined the Braddon food scene. I was also super excited to try their Gordon Ramsay inspired beef wellington. I cannot use words to explain how desperately I have wanted to try Gordon Ramsay’s beef wellington and to find out that this opportunity has finally arrived…and in all places Canberra(?!); I was absolutely delighted!
Now let’s get back to that evening’s meal …
The butter was like whipped cream with a nice subtle tomato flavour to it.
They were unable to make this dish fructose-free. The combination of snail and pork loin surprisingly meshed well together, the snail had a nice bite and the pork was soft and juicy. The combination of the different textures were surprisingly compatible. I expected this dish to be quite heavy, but the parsley jus had a light and refreshing flavour which lifted the entire dish.
I just wanted to quickly acknowledge the gorgeous presentation of this entrée. The waiter even positioned the candle for me to take this photo!
This was a complimentary entrée due to the long wait between our entrée and mains. I’m not a big fan of pâté as I find it too rich, but I did enjoy this entrée. The pâté had a layer of cranberry jelly that cut through the richness, while the sweetness melded well with the strong pâté flavour.
I absolutely loved this main and really did not want to share it with anyone. The duck was cooked perfectly (see that beautiful pink colour) and the duck skin was rendered well. The duck was served with an orange puree, orange wedges, burnt orange glaze and liquorice paste. Everything just went together so beautifully and was not overly rich either. Being a liquorice hater, I was worried it would ruin the dish for me; but the combination of liquorice and orange created a nice woody flavour and balanced out the sweetness. Honestly this dish was close to perfection, the only slight letdown was the cabbage which was just abit too sweet for me.
Although there was abit of a wait for the beef wellington, it was DEFINITELY worth it! Please note that you have to pre-order this dish. Beef was of high quality, cooked to medium rare and was a ‘melt-in-your mouth’ experience. The beef was covered in a mushroom duxelle & foie gras crust. It had a unique nutty flavour that did not overpower the beef. The outer pastry reminded me of puff pastry which was deliciously buttery and flaky.
I loved the flaming presentation of the crème brulee! The crème brulee was the perfect example of simplicity done well. Creamy velvety smooth with strong vanilla bean flavour. However none of us were a fan of the berry friand.
This dessert reminded me of a field strawberries.
There is an art to eating this dessert – firstly crack the white chocolate ball to release the chilli passionfruit syrup, then prep your tastebuds with the syrup, followed by eating the chilli-coconut ice-cream and then the passionfruit soufflé. I’m usually not a fan of chilli desserts but I absolutely loved this one! When you take a mouthful of this dessert, you get a hit from the passionfruit followed by the heat from the chilli. The heat from the chilli was quite muted which really elevated the passionfruit flavour. It was just so unique.
Final thoughts: My favourite savoury dish was the duck a l’orange and favourite dessert was the passionfruit soufflé. This was by far the best dining experience in Canberra.
First impression: 9/10
Customer service: 10/10
Value for money: 10/10